• The Korean Journal of Physiology and Pharmacology
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• 제3권3호
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• pp.251-261
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• 1999

The effects of carnosine and related compounds (CRCs) including anserine, homocarnosine, histidine, and ${\beta}-alanine$ on monosaccharide autoxidation and $H_2O_2$ formation were investigated. The incubation of CRCs with D-glucose, D-glucosamine, and D, L-glyceraldehyde at $37^{\circ}C$ increased the absorption maxima at 285 nm, 273 nm, and $290{\sim}330$ nm, respectively. D, L-glyceraldehyde was the most reactive sugar with CRCs. The presence of copper strongly stimulated the reaction of carnosine and anserine with D-glucose or D-glucosamine. Carnosine and anserine stimulated $H_2O_2$ formation from D-glucose autoxidation in a dose-dependent manner in the presence of 10 ${\mu}M$ Cu (II). The presence of human serum albumin (HSA) decreased their effect on $H_2O_2$ formation. Carnosine and anserine has a biphasic effect on ${\alpha}-ketoaldehyde$ formation from glucose autoxidation. CRCs inhibited glycation of HSA as determined by hydroxymethyl furfural, lysine residue with free ${\varepsilon}-amino$ group, and fructosamine assay. These results suggest that CRCs may be protective against diabetic complications by reacting with sugars and protecting glycation of protein.

• Journal of Microbiology and Biotechnology
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• 제28권8호
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• pp.1293-1298
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• 2018

Phosphomannomutase (ManB) converts mannose-6-phosphate (M-6-P) to mannose-1-phosphate (M-1-P), which is a key metabolic precursor for the production of GDP-D-mannose used for production of glycoconjugates and post-translational modification of proteins. The aim of this study was to express the manB gene from Escherichia coli in Lactococcus lactis subsp. cremoris NZ9000 and to characterize the encoded enzyme. The manB gene from E. coli K12, of 1,371 bp and encoding 457 amino acids (52 kDa), was cloned and overexpressed in L. lactis NZ9000 using the nisin-controlled expression system. The enzyme was purified by Ni-NTA column chromatography and exhibited a specific activity of 5.34 units/mg, significantly higher than that of other previously reported ManB enzymes. The pH and temperature optima were 8.0 and $50^{\circ}C$, respectively. Interestingly, the ManB used in this study had two substrate specificity for both mannose-1-phosphate and glucose-1-phosphate, and the specific activity for glucose-1-phosphate was 3.76 units/mg showing 70% relative activity to that of mannose-1-phosphate. This is the first study on heterologous expression and characterization of ManB in lactic acid bacteria. The ManB expression system constructed in this study canbe used to synthesize rare sugars or glycoconjugates.

• Journal of Ginseng Research
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• 제12권2호
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• pp.121-127
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• 1988

한국전매공사에서 연차별로 제조 포장된 홍상시료를 실온조건(12~$18^{\circ}C$, RH 55~68%)에서 1년에서 9년까지 장기간 저장하면서 갈색화반응의 특성과 항산화효과를 조사하였다. 홍삼의 저장기간이 경괴됨에 따라 갈색도는 뚜렷한 증가 경향을 보였고 pH값은 다소 감소되는 경향이었는데, 이들 변화는 장기저장 홍삼에 있어서 갈색화반응이 촉진되었음을 시사하 준다. 저장 홍삼의 갈색화반응은 유리아미노산과 유리당이 직접 반응하여 촉진되는 마이야르 갈색화반응 초기단게의 경우 보다는 여러 갈색화반응 중간생성물들의 상호반응에 의한 후기단계의 특성이라고 볼 수 있다. 또한 50% 에탄올 추출물 및 물 추출물에 대한 환원활성과 에칠아세테이트 추출물에 대한 항산화효과는 저장기간이 증가됨에 따라 그 활성이 증가되었다. 이들 활성의 증가는 홍삼의 제조 및 저장기간동안 비효소적 반응생성물들의 활성증가에 따른 효과에 기인되는 것으로 생각된다.

• 한국식품조리과학회지
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• 제32권2호
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• pp.188-196
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• 2016

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

• 한국식품영양과학회지
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• 제25권5호
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• pp.786-790
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• 1996

본 실험에서는 국내산 양파들의 일반성분, 유리아미노산 및 유리당의 함량을 비교, 분석하였으며, 또한 Celluclast 1.5L, Viscozyme L, Cereflo 및 Pectinex 등의 효소를 첨가하였을 때의 양파 가수분해액의 수율 및 성분 변화에 대하여 조사하고자 하였다. 국내산 양파의 수분, 단백질, 지방, 탄수화물 및 회분의 함량은 89~90%, 1.8~l.9%, 0.4~0.5%, 7.1~8.5% 및 0.3~0.5%인 것으로 나타났다. 주요 유리당은 glucose, fructose 및 sucrose 이었으며, 주요 유리아미노산은 cysteine, histidine, arginine 및 glutamic acid였다. Cereflo, Celluclast 1.5L, Pectinex와 Viscozyme L 처리에 의한 양파의 가수분해도는 각각 69%, 71%, 80% 및 62%이었다. 효소에 의한 양파의 가수분해시 유리당의 함량은 증가한 반면 pyruvic acid 함량은 감소하는 경향을 보였다.

• 한국식품저장유통학회지
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• 제10권4호
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• pp.560-564
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• 2003

노루궁뎅이 버섯 및 그 추출물의 일반적인 식품의 성분과 기능적 특성을 조사하였다. 그 결과 노루궁뎅이 버섯의 조단백질은 8.01%로 나타나 단백질의 함량이 높은 것으로 나타났으며, 유리당은 glucose 47.09 mg%, fructose 34.65 mg%의 순으로 나타났으며 sucrose와 maltose는 나타나지 않았다. 유리아미노산은 glutamic acid alanine, threonine과 serine의 순으로 많은 함량을 나타내었다. 가용성 고형분 함량은 용매에 따른 차이가 없는 것으로 나타났으며, 무기질 함량은 칼륨을 제외하고는 물 추출물이 에탄올 추출물보다 높은 함량을 나타내었으며, superoxide 라디칼 소거능에서도 유사한 경향을 나타내었다. 페놀함량에서는 오히려 에탄을 추출물이 조금 높게 나타났으며 전자공여작용은 물 추출물(59.1 unit)이 에탄올 추출물(33.8 unit)보다 훨씬 높게 나타났다. 이상의 결과에서 용매에 따른 추출에서 물 추출물이 용매 추출물보다 전반적으로 기능적 특성을 가진 성분이 많이 추출되는 것으로 사료된다.

• 한국식생활문화학회지
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• 제29권3호
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• pp.278-285
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• 2014

This study investigated the quality characteristics of fermented wines using a selected strain to obtain basic data on sugar-free tomato wine production. Alcohol content of the tomato and commercial wine was 8.2~12.9%, whereas tomato wine showed a relatively low alcohol content of 8.2%. For total phenol content, Chile wine showed the highest value of 162.89 mg/100 g, followed by persimmon wine at 122.33 mg/100 g. Tomato wine showed a relatively high total phenol content of 96.57 mg/100 g. In all sections, xylose was not detected, although there were differences in free sugars depending on each product. Acetic and citric acid contents were highest in tomato wine, and the six kinds of commercial wine and tomato wine showed acetic acid content of 800.6 mg/100 g and citric acid content of 1,064.4 mg/100 g. The total free amino acid content was 100.63 mg/100 g in tomato wine, which was 2~3 times higher compared to that in commercial wine ($26.33{\pm}52.15mg/100g$).

• 미생물학회지
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• 제8권3호
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• pp.107-115
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• 1970

In order to brew Takju, Korean flour wine, it requires three necessary steps for specific brewage. One is primary brewing process and another main brewing process to sacharify and perform alcoholic fermentation. After previous two brewing passing, the mash of main brewing process mixed with 1 volume of water is commercial Takju. Three samples were obtained from three breweries and incubated at $28{\pm}1^{\circ}C$for the alcoholic fermentation. All the samples were analyzed for observation of the changes of various biochemical constituents which were contained in the mashes of two brewing processes and in Takju. The starch contents of the suspensions in the primary and main mashes, and in Takju were 28.08, 25.92, 3.83%, and decreased considerably within 36-48 hrs and thereafter slowly. The amounts of water soluble carbohydrates and reducing sugars in three steps had a tendency of decreasing within 48 hours. The initial numbers of yeasts per 1ml in the suspensions were $1.74{\times}10^8$, $1.65{\times}10^8$, $0.66{\times}10^8$, appeared the highest at 72 hours (12.66%) in main process, and in the case of Takju kept increasing untill 60 hours. The dextrin contents in the mashe of primary process through the long period were 0.34 - 0.68%, in the main one were 0.12 - 0.32%, concerning with the amylase activities which were stronger in the mash of the primary process than in that of the main. The contents of methanol and cellulose in the mashes of two processes were 3.40-0.68%, in the main one were 0.12-0.32%, concerning with the amylase activities which were stronger in the mash of the primary process than in that of the main. The contents of methanol and cellulose in the mashes of two processes were 3.40-5.98mg/ml, 0.43-0.48% during the fermentation. The consumption of crude protein the mashes of Takju revealed with time, on the contrary, the production of free amino acids and oligo-peptides were performed, depending upon the affection of proteinase. The amount of tannic acid in Takju was 0.0073-0.0098mg/ml and organic acids of these three groups increased with time and hydrogen ion concentration was 3.28-4.43.

• 한국식품영양과학회지
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• 제31권3호
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• pp.539-542
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• 2002

다양한 식품 소재의 창출을 목적으로 그 기초자료로서 장미의 화학성분을 조사하였다. 일반성분은 건물기준으로 조단백질 16.3%, 조지방 2.9%, 조회분 5.4%, 조섬유 16.1%였다. 유리당은 fructose, glucose, xylose가 검출되었으며, $\beta$-carotene은 205.2 ug/100 g, ascorbic acid는 129.5 mg/100 g이 함유되어 있었다. 무기질 함량은 K, P, Mg, Ca, Na, Fe순으로 다량 함유하며 K함량이 1,981.7 mg/100 g으로 가장 많았다. 구성 아미노산은 aspartic acid, glutamic acid, lysine, leucine 순으로 많았고, 그 함량은 각각 4,007.3, 1,114.8, 672.6, 661.0 mg/100 g이 었다. 지방산 조성은 76.3%가 불포화지방산이었으며, 그 중 linoleic acid가 58.2%이었다.

• 한국작물학회지
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• 제53권4호
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• pp.369-375
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• 2008

본 연구는 박피시간에 따른 백삼의 색택과 일반성분 및 사포닌 함량의 변화에 미치는 영향을 조사하였다. 백삼 표피의 색택은 박피시간이 길어질수록 양호하였다. 일반성분인 조지방, 조단백질, 지방산 및 아미노산은 박피에 따라 약간 증가하였으나 탄수화물 및 유리당은 감소하였다. 조사포닌과 ginsenosides 함량은 박피에 따라 크게 감소하였다. 박피 인삼의 ginsenosides는 무박피에 비하여 약 20-30% 감소 하였다. 이러한 결과는 백삼의 박피가 색택을 좋게 하지만 인삼의 주요 유효성분인 사포닌 함량의 현저한 감소를 초래하였다.